![- 4 large bell peppers (any color) - 1 lb ground turkey (or beef) - 1 cup cooked rice (white or brown) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup salsa - 1 teaspoon taco seasoning - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped (for garnish) - Salt and pepper to taste For this recipe, I love using vibrant bell peppers that bring color and taste to the dish. The ground turkey or beef provides protein and flavor. I often choose brown rice for a nutritious touch, but white rice works just as well. The black beans add fiber and richness, while corn gives a sweet crunch. You can use any salsa you like; it adds moisture and zest. Taco seasoning gives that classic flavor, and cheese? Well, cheese is essential! Finally, a sprinkle of fresh cilantro at the end brightens everything up. If you're curious about the full recipe, check out the details above. - Preheat the oven to 375°F (190°C). - Cut the tops off the bell peppers and remove the seeds. Start by heating your oven. This step helps the peppers cook evenly. Next, take each bell pepper and slice off the top. Make sure to remove all the seeds inside. This keeps the filling from getting too messy. You want the peppers to stand upright in your baking dish. - Brown the ground turkey (or beef) in a skillet. - Mix in cooked rice, black beans, corn, salsa, and spices. In a skillet, cook the ground turkey or beef over medium heat. Stir it often until it turns brown, which takes about 5 to 7 minutes. Drain any fat that collects. Then, add cooked rice, black beans, corn, and salsa. Don’t forget the spices! Stir well and let it cook for a few more minutes until it’s warm. - Fill each bell pepper with the mixture. - Top with shredded cheese and prepare for baking. Now, it’s time to fill the peppers! Spoon the warm mixture into each pepper. Pack it down gently to fit as much as you can inside. After that, sprinkle shredded cheese on top of each one. This will melt and create a delicious layer when baked. - Add water to the baking dish and cover with foil. - Bake and finish without foil until cheese is melted. Add about 1/4 cup of water to the baking dish. This helps steam the peppers and keeps them moist. Cover the dish tightly with foil. Bake for 25 to 30 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You will know they are done when the cheese is bubbly and the peppers are tender. Enjoy your tasty taco stuffed bell peppers! For the full recipe, check out the details above. Using leftover taco meat or rice makes this dish quicker. You can save time and reduce waste in your kitchen. If you like spice, adjust the heat to fit your taste. Add more taco seasoning or some diced jalapeños for a kick. For a vegetarian option, substitute meat with lentils or more beans. This keeps it hearty and healthy. If you need a gluten-free version, check that all ingredients are certified gluten-free. This way, everyone can enjoy the meal. To enhance the recipe, consider adding spices or herbs. A pinch of cumin or smoked paprika can bring out the flavors. For toppings, think about sour cream, avocado, or hot sauce. These add creaminess and zest to your dish. For the full recipe, visit the [Full Recipe]. {{image_2}} You can switch up the protein in these taco stuffed bell peppers. Ground beef offers a classic taste. Ground turkey is leaner but still tasty. If you prefer chicken, that works too. For a plant-based option, try using beans or lentils. They add protein and fiber. This way, you can enjoy a meatless version that still satisfies. You can get creative with the flavors. Making your own taco seasoning is easy and fun. Try adding smoked paprika or cumin for a twist. Different salsas can change the whole dish. You can use mild salsa for kids or spicy salsa for adults. Experiment with different sauces like chipotle or verde for extra zest. Don’t forget to add more nutrition! Diced zucchini or mushrooms blend well with the filling. Spinach adds color and boosts vitamins. You can also top your peppers with fresh ingredients. Guacamole adds creaminess, while pico de gallo offers a fresh crunch. These small changes can make a big difference in taste and health. To store leftovers, let the taco stuffed bell peppers cool. Place them in an airtight container. You can keep them in the fridge for 3-4 days. Be sure to label the container with the date. You can freeze taco stuffed bell peppers for later. Wrap each pepper in plastic wrap or foil. Then, place them in a freezer-safe bag. They can last up to three months. To reheat, thaw in the fridge overnight. Heat them in the oven at 375°F (190°C) until warm, about 20-25 minutes. These stuffed peppers pair well with many sides. Consider serving them with a fresh salad. Breadsticks also make a great choice. You can add some guacamole or sour cream on the side for extra flavor. Enjoy experimenting with your favorite combinations! Yes, you can make Taco Stuffed Bell Peppers ahead. Prepare the filling and stuff the peppers. Store them in the fridge for up to 24 hours. When ready to bake, just pop them in the oven. This saves time on busy days. To spice things up, add chopped jalapeños or a pinch of cayenne pepper. You can also use spicy salsa instead of mild. If you like heat, sprinkle some crushed red pepper flakes on top before serving. Absolutely! Taco Stuffed Bell Peppers are great for meal prep. You can make a big batch and store them in individual containers. This way, you have tasty meals ready for the week. Just reheat them in the microwave or oven. If you want a rice substitute, try quinoa, cauliflower rice, or even cooked lentils. These options add a nice twist to the dish. They also keep the peppers low in carbs but high in flavor. The peppers are done when they are tender and the cheese is melted. You can test this by poking a fork into the side of a pepper. If it goes in easily, they are ready. For the best taste, let them cool slightly before serving. Enjoy your delicious Taco Stuffed Bell Peppers! Check out the Full Recipe for more details. Taco stuffed bell peppers are easy to make and full of flavor. We covered the key ingredients, like bell peppers, ground turkey or beef, and beans. You learned how to prep, cook, and bake the peppers for a tasty dish. For a fun twist, change up the protein or add extras like veggies. These peppers are great for meal prep and leftovers are simple to store. Enjoy your cooking and have fun exploring different flavors!](https://foodishtalk.com/wp-content/uploads/2025/06/ee2bffb5-ada3-41b1-b2ef-aa2306023b1f.webp)
Ingredients
Method
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
In a skillet over medium heat, cook the ground turkey (or beef) until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Stir in the cooked rice, black beans, corn, salsa, taco seasoning, and salt and pepper to taste. Cook for an additional 3-5 minutes until heated through.
Fill each bell pepper with the meat and rice mixture, pressing down gently to pack the filling.
Top each filled pepper with shredded cheese.
Add about 1/4 cup of water to the bottom of the baking dish (this helps steam the peppers).
Cover the dish with foil and bake for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and the peppers are tender.
Remove from the oven and garnish with chopped fresh cilantro.
Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4